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Molten Chocolate Cakes With Sugar-Coated Raspberries

Total Time

30mins

Prep 20 mins

Cook 10 mins

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee. From 2003 USA Today. *NOTE* This is a recipe adopted by me in wild zarr adoption fest, in September of 2006. When I make it I will certainly update the results!

Garnish

Directions

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.

Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

One of my PAC picks Spring 2007
Wonderful little dessert we ate before the main course-no kidding! I used a combination of milk and semi-sweet chocolate chips and rolled my raspberries in a dampened paper towel which allowed just enough sugar to adhere to the berries. Didn't need the 1/2 cup, 1/4 would have done, if that.
Made four desserts and you get four thumbs up from this family. In my house four thumbs up means five stars!
Thanks for sharing this recipe and I hope others try it too.